Wicked Delicious Trio; Pears, Pork Loin and Bacon
September gave one last shout to the Pacific Northwest with high winds, torrential downpours and finally flew away entirely with a tornado. Yes, for real. It was small, with winds whipping at 110 mph, it was on the ground for five minutes and it’s path length was one mile. Goodbye September.
I have always seen October as the beginning of the holiday season. There is a changing of the colors, our menus are adjusting to the seasonal fare, our cravings are heartier and we are reaching out to family and friends asking about their Thanksgiving and Christmas scheduling.
As much as I love the buzz and energy all the way to New Years Eve, I give you my word, I will focus simply on October decorating and cuisine. For now.
Roast Pork Loin with Bacon and Brown Sugar Glaze by The Comfort of Cooking. Can you imagine the aroma wafting through the house Sunday afternoon as this is roasting? The beauty of this recipe is that it is prepped, in the oven, out of the oven and on the dinner table in under an hour. Whether this is for Sunday afternoon or a hectic weeknight, it is gorgeous, loaded with flavor and will make an excellent companion to a plate of roasted vegetables. Now, for the good stuff…the list of ingredients; Boneless pork loin, bacon, chili powder, paprika, salt, ground black pepper, cumin and ground cinnamon Glaze; Brown sugar, flour, cider vinegar and dry mustard. Full Recipe and Method
Pear and Sage Sazerac by The Dandy Life. A great cocktail will make your dinner party or holiday gathering the talk of the town and this could be the one to put your soiree on the map. This recipe is a bit involved, so following the directions exactly is the key to creating a wickedly fabulous cocktail. You may need to step outside your home bar for a couple of these items and head to the market. Ingredients list; Bourbon, Pernod or Absinthe, fresh sage, bitters, juice of a lemon, sugar and water. Full recipe and method.